Reshmi Chicken Masala
Ingredients
Chicken Marination
- Chicken 1 kg (curry cut)
- Fresh coriander chopped 4 tbsp
- Green chilies chopped 3-4
- Yogurt 1 cup
- Fresh cream 2 tbsp
- Ginger garlic paste 2 tbsp
- Lemon Juice 2 tbsp
- Salt 1 tsp
- Chili powder 1.5 tsp
- Turmeric powder 1 tsp
- Coriander powder 2 tsp
- Cumin powder 1/2 tsp
Other ingredients
- Oil 1/2 cup
- Onion paste of 1 big onion (200gms)
- Green cardamoms 4
- Cloves 6
- Cinnamon sticks 2
- Bay leaves 2
- Water 2 cups
- Garam masala powder 3/4 tsp
- Fresh cream 2 tsp
- Dry fenugreek leaves 1 tbsp
- Fresh coriander to garnish
- Fresh green chilies to garnish
Instructions
- Wash and clean the chicken and add the marination ingredients to it.
- Mix, cover and refrigerate for 30 minutes or preferably overnight.
- Heat oil in a pot, add onion paste (onion blended with a little water), green cardamoms, cloves, cinnamon sticks and bay leaves. Fry until light golden.
- Add the marinated chicken and cook on high until the moisture has evaporated and the chicken pieces are golden brown.
- Add garam masala and cook on high for another minute.
- Add 2 cups of water, cover and cook for 25-30 minutes or until the chicken is fully cooked and the oil had separated from the gravy.
- Now turn the flame low, add dried fenugreek and fresh cream. Mix and add more water if needed. Cover and cook for 2 minutes.
- Reshmi Chicken Masala is ready. Garnish with fresh coriander and green chilies.
- Enjoy with naan or chapati.